Sweet Potato and Wild Rice Buddha Bowl

Buddha Bowl with sweet potatoes, wild rice, grilled chicken and broccolini is a great recipe that is easy to make. It is a perfect healthy dinner idea for busy weeknights.

It seems like Buddha Bowls are so popular today; you can find them in any local café, and your Instagram and Pinterest accounts are full of pictures with different types and variations of Buddha Bowls.

But do you know what Buddha Bowl means?

Usually, it is referred to a bowl filled with a mix of different vegetarian ingredients, like grains (quinoa, rice, barley), roasted vegetables (sweet potatoes, carrots), fresh vegetables (avocado, shredded cabbage, beans), nuts and seeds (pine nuts, chickpeas), and other ingredients. However, many people start to add more protein and meat to the dish (usually grilled chicken or salmon).

I have my own favorite Buddha Bowl that I make quite often. It is so easy to make and has all of my favorite ingredients. Depending on my mood, or how hungry I am, I sometimes top the dish with grilled chicken. Though, if you want to keep it light and simple, feel free to skip that ingredient.

Lately, I got obsessed with wild rice. It has a beautiful earthy flavor that compliments many vegetables and greens. If you haven’t tried it yet, you are missing a lot! Wild rice takes a little bit longer to cook compared to regular white rice. All you need is to rinse it in water as regular rice, put in a small pot (or I like to use a sauce pan for a small batch), and pour some water (about half an inch covering the rice). Put the pot on the stove on high and bring it to boil. As soon as the water starts boiling, switch it to low, season with salt and cover with a lid. Let it cook for about 25 minutes or until it is ready. If the rice absorbs all the water before it’s done, just add a little bit more water.

For the sweet potatoes, it is very simple. Chop it into bite size pieces, put on a baking tray with a tablespoon of vegetable or olive oil and bake at 400°F for about 20-25 minutes.

Broccolini is another favorite discovery of mine! I like to sear and steam it on a pan covered with a lid. Just make sure you keep an eye on it and flip them over every few minutes so it doesn’t burn. When it is about to be ready, add some pine nuts and sear for a few more minutes until the nuts are roasted and get a beautiful golden/brown color.

For the chicken breast, rinse it in water and pat dry. Slice it lengthwise and season both sides with salt and pepper. Preheat your grill pan on high and grease with a little bit of olive or vegetable oil. Place the chicken on the pan and grill it for a few minutes on each side until it is done.

I like to cook all the ingredients at the same time, so it literally takes me not more than 30 minutes to prepare this meal. I start with wild rice and sweet potatoes, since they take a bit longer to cook, then prepare the chicken and broccolini.

Once everything is done, assemble the ingredients in a bowl and enjoy!

If you make this recipe, I would love to see your pictures on Instagram and Facebook! Please use hashtag #VeronikasKitchen

Buddha Bowl with sweet potatoes, wild rice, grilled chicken and broccolini is a great recipe that is easy to make. It is a perfect healthy dinner idea for busy weeknights

Course: Main Course

Cuisine: American

Keyword: buddha bowl

Servings: 2people

Author: Veronika's Kitchen

Ingredients

1cupwild rice

1large sweet potato

2chicken breasts (boneless and skinless)

2bunches broccolini

2tablespoonspine nuts

Instructions

Rinse wild rice in water, put in a small pot (or a sauce pan), and pour some water (about half an inch covering the rice). Put the pot on the stove on high and bring it to boil. As soon as the water starts boiling, switch it to low, season with salt and cover with a lid. Let it cook for about 25 minutes or until it is ready.

Chop a large sweet potato into bite size pieces, put on a baking tray with a tablespoon of vegetable or olive oil and bake at 400°F for about 20-25 minutes or until soft.

Rinse chicken breasts in water and pat dry. Slice it lengthwise and season both sides with salt and pepper. Preheat your grill pan on high and grease with a little bit of olive or vegetable oil. Place the chicken on the pan and grill it for a few minutes on each side until it is done.

Rinse broccolini, pat dry and cut off the ends. Preheat a pan on medium/low with a tablespoon of olive oil. Place prepped broccolini on a pan and cover with a lid. Flip them over every few minutes so it doesn’t burn. When it is about to be ready, add pine nuts and sear for a few more minutes until the nuts are roasted and get a beautiful golden/brown color.

Once everything is done, assemble the ingredients in a bowl and enjoy!

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Veronika's Kitchen

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